Saturday, November 30, 2013


Nothing beats freshly baked goods. Especially if they are made of chocolate. These little beauties are made of dark cocoa powder and dark chocolate, and they are an excellent sweet treat, great little brunch snack or a fun edible gifts. Serve them with a tall glass of milk, or with strong coffee, if you prefer.

Double chocolate crescent rolls

300 grams soft bread flour
30 grams unsweetened cocoa powder
1 egg
100 ml vegetable oil
120 ml warm water
2 teaspoons instant dried yeast
50 grams sugar
100 grams dark chocolate

Sift the flour twice, set aside about 100 grams and put the rest in a large bowl, add the cocoa powder, yeast and sugar and whisk thoroughly. Whisk together the warm water, oil and egg until well blended. Make a little well in the middle of the flour, pour in the wet ingredients and mix with a wooden spoon until the dough starts to come together. Proceed to knead the dough with your hands, adding the reserved flour as you knead it. Keep kneading until the dough becomes smooth and elastic. Lightly oil the surface of the dough, cover with a towel and let the dough rise in a warm place for about an hour.
Knead the risen dough briefly, then cover it again and let it rise for another 30 minutes. After the dough has risen for the second time, divide it into three parts, roll out each of them in a circle under 5 millimetres thick and cut each dough circle into 8 equal triangles. Put a bit of dark chocolate on the wider end of the triangle and start rolling it towards the narrower end, shaping a crescent roll. Arrange the rolls on a baking sheet lined with baking paper and let them rise for another half hour. Bake them in a preheated oven, at 200˚C (400˚F) for 12-15 minutes.


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